Preparation

Rosemary Syrup:

Pour water and sugar in small saucepan and simmer, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary leaves. Cover and steep for 5 minutes. Strain through fine-mesh sieve, pressing on leaves to extract liquid. Cool syrup to room temperature, then chill for 4 hours.

Rhubarb Puree:

Puree water, sugar, 1 tablespoon lemon juice and rhubarb in blender. Strain through fine-mesh sieve into a medium bowl. Squeeze the remaining rhubarb pulp to release as much liquid as possible. Chill for 4 hours.

Cocktail:

In a mixing glass, combine all ingredients and stir with ice. Strain into an ice-filled highball glass and garnish with rosemary sprig.

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